Mallorcan soup

Ingredients for 6 servings:

• ½ white cabbage
• ½ cauliflower
• 1 bunch of spring onions
• 4 tomatoes
• 1 bunch chard, alternatively spinach
• 3 cloves garlic
• 8 tbsp olive oil
• 1 bunch parsley, flat
• 200 g white bread, stale
• some salt and pepper
• 4 tsp, heaped paprika powder, sweet
• 1 ½ liters of water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Mallorcan winter vegetable soup

Cut the cabbage leaves into strips. Slice the spring onions into thin rings. Divide the cauliflower into small florets. Roughly dice the tomatoes. Remove the stems from the chard and cut into strips. Thinly slice the garlic cloves. Heat the oil in a large pot. Briefly sauté the spring onions, season with salt and pepper. Add the garlic and cauliflower and sauté briefly. Add the tomatoes and cabbage and sauté briefly. Mix in the chard, sauté everything together for a little longer, season with salt and pepper again. Add 1.5 l of water, bring to a boil and add the paprika. Reduce heat to low and simmer for about 40 minutes. Cut the bread into thin slices and dry or toast in a hot oven for 10 minutes. Line the bottom of the soup bowls with bread and fill with the soup. Sprinkle with chopped parsley and drizzle with a little olive oil.